Lentil bolognese is one of my favorite comforting plant-based dishes. As the weather gets colder, this is the perfect cozy weeknight dinner, I like to prepare a big pot of it in the morning to have on hand for easy dinner time. It’s protein and fiber packed – pair with gluten-free pasta or zucchini noodles for that wholesome plant-based goodness.
Serves 4
Ingredients: (preferably organic)
- 1 carrot, peeled & diced small
- 1 stalk celery, peeled & diced small
- 4 mushrooms, diced small
- ½ onion, diced small
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup beluga lentils, rinsed
- 1 cup tomato sauce
- 3-4 cups vegetable broth
- pink Himalayan salt, to taste
- black pepper, to taste
Directions:
01. In a large pot, heat up the olive oil and add the garlic and onion. Sauté until translucent. Add in the diced carrot, mushrooms and celery and cook until soft.
02. Add the tomato paste and beluga lentils, cook for a minute and mix in the tomato sauce. Pour in the broth until covered, add the fresh thyme and simmer half covered for 40 minutes, stirring occasionally and adding more broth as needed.
03. When the lentils are soft and the sauce is nice and thick, reduce the heat and season with salt and pepper to taste. Serve with gluten free brown rice pasta, over zucchini noodles or use it as a filling for vegetables.
